Al: The fillet with the wild mushrooms and the truffle butter sauce in our Canadian kiosk. But a lot of passion also went into creating the Terra kiosk. I think that’s really going to be a win for us this year, with a lot of our guest feedback looking for vegan or vegetarian meals.

What is your favorite kiosk to eat and drink at?

Gregg: Canada. The fillet is really good. I like the chicken sausage with the sweet corn polenta. The beer is great. The area that Canada is located in has a lot of music and is very upbeat and has a good vibe. Great food, great beer, and a great vibe.

Al: Ireland. We’ve got the lobster and seafood fisherman’s pie, which is just phenomenal. Hot and baked with mashed potatoes on top. The lobster and shrimp and scallops inside are great and it pairs well with our beers. We have the Guiness beer and the Bass ale out there, which is one of my favorites.

What’s the hardest dish to make?

Gregg: This year it’s going to be the white corn arepa with mangalitsa pork (at the Florida kiosk). We have to take great care in using the special pork we’re getting from Ocala. It’s a very limited amount. We’re going to have to slow cook it, pull it, mix it with some of the mangalitsa fat. We’re going to have to make the arepa, stuff the arepa and fold it.

Al: Each kiosk has its own little nuances about things. It’s all about reheating and continuously checking that product and the quality of it. Take a kiosk like Canada (and the fillet): the searing of that beef, and making sure the mushrooms get that carmelization on it, or in Terra kiosk with the Trick’n Chick’n, getting that masala, the marinade that’s on it. That’s the hardest thing doing it on a big scale.

See the 2012 Food and Wine Festival booth menus

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Disney

FoodWineLogo2012

Disney has released the booth menus for the 2012 Food and Wine Festival, including for the new marketplaces, Terra and Florida, that will offer up delicious ethnic and regional foods